Breakfast Pumpkin Cookies

Photo of Breakfast Pumpkin Cookies
Prep time: 20 minutes
Cooking time: 10 minutes
Makes: 48 cookies
Nutrition Facts: View Label(s)
Kid friendly

Ingredients

1 3⁄4 cups
cooked, pureed pumpkin (15 ounce can)
1 1⁄2 cups
brown sugar
2
eggs
1⁄2 cup
oil
1 1⁄2 cups
flour
1 1⁄4 cups
whole wheat flour
1 Tablespoon
baking powder
2 teaspoons
cinnamon
1 teaspoon
nutmeg
1⁄2 teaspoon
salt
1⁄4 teaspoon
ground ginger
1 cup
raisins
1 cup
walnuts or hazelnuts, chopped

Directions

  1. Preheat oven to 400 degrees F.
  2. Mix pumpkin, brown sugar, eggs, and oil thoroughly.
  3. Blend dry ingredients and add to pumpkin mixture.
  4. Add raisins and nuts.
  5. Drop by teaspoonfuls on greased baking sheet, 1 inch apart.
  6. Gently flatten each cookie (use a spoon, bottom of glass, or palm of your hand).
  7. Bake 10-12 minutes until golden brown.
Last updated: 04/24/17

5 Comments for "Breakfast Pumpkin Cookies"

I have made this cookie for public events and at home and they are always well received.  I do replace the raisins with dried cranberries and use all whole wheat pastry flour.
 

Using whole wheat pastry flour is a great tip!

Really interesting recipe! Next time I will for sure try it with oats to replace some flour like the user Gooseberry suggested. As is my daughter loved these cookies and they taste even better the next day! They do have a bit of that chewy texture a low-fat cookie usually gets but they are still super yummy and i am sure the oat sub will help with that.

I use this recipe monthly.  I add Whole oats (1 Cup) with decreasing 1/2 cup white flour and 1/2 cup wheat flour.  It helps to make the cookies and/or muffins lighter and not as heavy if you where to leave out the whole oats.  Makes great Muffins!

 

These make the morning go a little easier! I bake them the night before for a quick, portable breakfast!

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